This holiday cranberry and pomegranate pavlova with marshmallowy inside topped with marbled mascarpone cream and berries is a festive paradise in your mouth
Ingredients
Pavlova Ingredients:
6 egg whites, room temperature
1.5 cups granulated sugar
2 tsp corn starch
½ Tbsp lemon juice
½ Tbsp vanilla extract
Sugared Cranberries:
⅓ cup cranberries
½ cup + 3 tbsp sugar
½ cup water
Marbled Mascarpone Cream:
⅓ cup cranberries
⅓ cup pomegranate arils
1 tbsp sugar
½ cup orange or apple juice
1 cup whipping cream
½ cup mascarpone cheese
1 tsp vanilla extract
rosemary sprig and pomegranate arils to garnish
Instructions
Preheat the oven to 250 F and line a large baking sheet with parchment paper or silicon mat. I used a few plates (large and small) as a guide to draw a 10 inch circle, then a 4 inch circle inside it. Place the form underneath the silicon mat and use it as a guide for your pavlova size. Or simply draw right on the parchment paper and place it on the tray, pencil-side-down.
In a stand mixer with whisk attachment, beat 6 egg white until foamy and gradually start adding the sugar. Whisk on high for 6 to 7 minutes. The mixture will be stiff and glossy.
Stop the mixer, add lemon juice and vanilla extract. Sift in the corn starch and continue whisking for another minute or until well blended.
Using a spatula transfer the meringue immediately onto a silicon mat or parchment paper and form a wreath according to the drawing.
Bake the pavlova at 250 F for 1 hour and 30 minutes. Then turn off the oven and with door closed, let it sit inside the oven overnight to cool completely. Remove pavlova from the oven the next morning, cover loosely with plastic wrap and let stand in a dry, room temperature place for up to 2 days or assemble and serve right away.
Full Reading: https://www.gastrosenses.com/blog/holiday-cranberry-pomegranate-pavlova/
Ingredients
Pavlova Ingredients:
6 egg whites, room temperature
1.5 cups granulated sugar
2 tsp corn starch
½ Tbsp lemon juice
½ Tbsp vanilla extract
Sugared Cranberries:
⅓ cup cranberries
½ cup + 3 tbsp sugar
½ cup water
Marbled Mascarpone Cream:
⅓ cup cranberries
⅓ cup pomegranate arils
1 tbsp sugar
½ cup orange or apple juice
1 cup whipping cream
½ cup mascarpone cheese
1 tsp vanilla extract
rosemary sprig and pomegranate arils to garnish
Instructions
Preheat the oven to 250 F and line a large baking sheet with parchment paper or silicon mat. I used a few plates (large and small) as a guide to draw a 10 inch circle, then a 4 inch circle inside it. Place the form underneath the silicon mat and use it as a guide for your pavlova size. Or simply draw right on the parchment paper and place it on the tray, pencil-side-down.
In a stand mixer with whisk attachment, beat 6 egg white until foamy and gradually start adding the sugar. Whisk on high for 6 to 7 minutes. The mixture will be stiff and glossy.
Stop the mixer, add lemon juice and vanilla extract. Sift in the corn starch and continue whisking for another minute or until well blended.
Using a spatula transfer the meringue immediately onto a silicon mat or parchment paper and form a wreath according to the drawing.
Bake the pavlova at 250 F for 1 hour and 30 minutes. Then turn off the oven and with door closed, let it sit inside the oven overnight to cool completely. Remove pavlova from the oven the next morning, cover loosely with plastic wrap and let stand in a dry, room temperature place for up to 2 days or assemble and serve right away.
Full Reading: https://www.gastrosenses.com/blog/holiday-cranberry-pomegranate-pavlova/
